Lobster Mac and Cheese
Creamy, cheesy, and packed with tender lobster, this Lobster Mac and Cheese is comfort food that feels a little fancy. Perfect for holidays or cozy nights.
Ingredients
- 8 ounces corkscrew pasta (uncooked)
- 4 tablespoons unsalted butter (divided use)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups chopped cooked lobster meat (plus extra for garnish)
- 1/2 cup panko breadcrumbs
- Chives (for garnish)
- Cooking spray
Instructions
- Cook the pasta: Grab your large pot and fill it with water. Bring it to a boil, toss in your pasta, and cook until al dente—about 8 minutes. Drain and set it aside.
- Make the roux: In the same pot, melt some butter over medium heat. Whisk in the flour and stir for a couple of minutes until it smells nutty and looks golden. This is your sauce base!
- Add milk and spices: Slowly pour in the milk while whisking to avoid lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Let it simmer and thicken up until creamy and smooth.
- Melt cheese: Lower the heat and stir in your cheddar and mozzarella cheese until fully melted. This is where things get dreamy! Now fold in the cooked pasta and your juicy lobster meat.
- Assemble and bake: Spray your 3-quart baking dish with cooking spray. Pour in the cheesy pasta mix. Top it with panko breadcrumbs and drizzle melted butter over the top for that perfect crunch.
- Garnish and serve: Pop the dish into a 375°F oven and bake for 20–25 minutes until bubbly and golden on top. Sprinkle fresh chives and extra lobster to finish. Dig in and ENJOY!
Notes
- Use fresh or frozen lobster meat—just thaw first.
- Let the baked dish rest before serving for a better texture.
- Whole milk gives the sauce a creamy finish.
- Add more cheese on top if you like it extra gooey.
- For crisp topping, toast panko before baking.